Curried Broccoli Salad - Global Chef Enterprises

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Curried Broccoli Salad

Curried Broccoli Salad

If you like curried chicken salad, you'll love curried broccoli salad. My grandmother made this salad for every family reunion and now my mom makes it. It's a good way to get the kids to give broccoli a second look. For the lighter version made with olive oil instead Option 1 below. If you like, you can prepare this the night before, since the flavors just get better.


2 Tablespoon Kosher Salt
2 Pound Broccoli Florets
½ Pound Pancetta or thick-sliced bacon
1 Cup Pecans (Toasted, if desired, and chopped)
1 Cup Raisins
½ Cup Sunflower Seeds (Hulled)
1 Medium Red Onion (Finely chopped)
1 Cup Mayonnaise
1 Tablespoon Madras Curry Powder
¼ Cup Sugar
¼ Cup Rice Wine Vinegar
½ Teaspoon Sea Salt
1/8 Teaspoon Black Pepper (Freshly Ground)


1. Fill a large pot with water and put it over high heat to boil. Fill a large bowl or your sink with ice and cold water.

2. When the water boils, add the salt and the broccoli. Cook for 1-2 minutes, or until the broccoli is bright green and somewhat firm. Use a long-handled strainer or tongs to transfer the broccoli to the ice-water bath. After 2-3 minutes, remove the broccoli from the ice water and place in a colander to drain. Line a bowl with paper towels, transfer the broccoli to the bowl, and refrigerate it while you cook the pancetta.

3. Dice the pancetta. In a large skillet over medium-high heat, sear the pancetta, stirring until all the pieces are crisp and browned. Remove the pancetta from the pan and allow it to drain on the paper towels.

4. Remove the broccoli from the refrigerator and chop coarsely. Place in a large serving bowl with pancetta, pecans, raisins, sunflower seeds and red onion.

5. Without the Mayo: Replace the raisins with dried currants, use 1/2 cup of olive oil instead of the mayo and reduce the curry powder to 2 teaspoons.

6. Vegetarian Option: leave out the pancetta.


Salads Gluten-Free


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